The Art Of Brewing

Water is boiled over night in the Hot Liquor Tank (1) ready for brewing the next day.

The boiled water & malt (Milled Barley) from the Grist case (2) is mixed in the Mash Tun (3) to make the mash. After 1 hour 30 minutes it is run off through the Under Back (4), then into the Copper (5).

It is then boiled in the Copper for 2 hours adding hops etc. After boiling it is run off into the Hop Back (6) for cooling to 20 degrees centigrade. After 30 minutes it is run off from the Hop Back into the Fermenting Vats (1), (2), (3), (4) & (5).

The yeast is then added and the brew left to ferment for 6 days, after this the yeast is skimmed from the to top the beer and kept for the next brew.

The beer is then transferred to the Racking Tank (7) and left for 12 hours. After this it is run off (Racked) into Casks (8), these casks of beer are dropped into the cellar and kept for one week before sale.

 

He are a few images of the brewery prior to the new equipment being fitted in July and August 2009.